The chewy cookie crust, rich sauce, and top layer of coconut, chopped pecans, and chocolate chips make these decadent Keto OMG Bars the only magic cookie bar recipe you’ll ever need!
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Keto OMG Bars!
When it comes to this recipe, the name absolutely says it all. One bite into the chewy cookie crust, rich sauce, and crunchy top layer of pecans, coconut, and chocolate chips, and you’ll be saying OMG!
These Keto OMG bars are simply divine. They aren’t overly sweet, but have just the right taste that makes them as suitable for a breakfast treat as they are for an after-dinner dessert.
I also adore all the different textures. From the crust to the sauce to the crunchy toppings, the combination makes them absolutely irresistible. Well… that, and the chocolate!
Ok, I’ll admit, these treats are a little hard to classify. Are they cookies? Are they bars? Are they both? The best way I’ve been able to describe them is “loaded blondies.” Sounds pretty awesome, right?
Best of all, each Keto OMG bar is a single serving size! They’re simply perfect for a grab-and-go treat whenever you need it.
Keto 7-Layer Bars
First and foremost, I absolutely must give credit where credit is due: the inspiration for this dessert came directly from Fit Mom Journey’s Magic Bars! I made some modifications and turned them into individual cookie bars, but without her recipe, I never would’ve had the idea in the first place.
Magic bars, which have been around for awhile, usually include chocolate chips, nuts, and coconut on top of a caramel filling over a sweet cracker crust. Over the years, I’ve seen plenty of food bloggers take the traditional recipe and put their own spin on it.
But it wasn’t until I came across Fit Mom Journey’s version that I was finally inspired to make my own. They just looked that OMG good!
For my version, I wanted the crust to be less like a cracker and more like a soft, chewy cookie. A little extra coconut flour and baking powder certainly did the trick. After all, who can resist a cookie crust?
Next, I decided the caramel sauce might make these bars sweeter than I wanted them to be. So, instead, I made vanilla the main flavor and played around with the ratio of sweetener and butter.
I have to say, I’m a pretty big fan of this version… but I also love the original! If you’re craving a caramel version in bar form, you absolutely MUST check out Fit Mom Journey’s Magic Bars.
Variations for Keto OMG bars
The easiest way to play around with this recipe is to get creative with your toppings! Go ahead and have some fun with it.
Love peanut butter? Try a combination of low-carb chocolate chips and peanut butter chips. You could even add a drizzle of peanut butter on top.
You could also swap out the milk chocolate chips for white chocolate chips instead. Consider substituting the chopped pecans with chopped macadamia nuts as well for a classic flavor combination!
If you don’t love pecans or don’t have any in your pantry, other types of nuts would be just as tasty. Walnuts seem to be another popular option, but chopped almonds would be tasty as well.
Do you refrigerate keto magic cookie bars?
I almost always store my baked goods in the refrigerator. It makes them last longer, and I just genuinely love how they taste when they’re chilled!
However, you could definitely store them at room temperature if you prefer. Either way, they should last for about a week… unless it’s a hot summer’s day, in which case, you’re better off keeping them chilled so they don’t melt.
How to make Keto OMG bars!
Preheat the oven to 300 degrees. Line muffin tin with liners.
In a large bowl, mix together the almond flour, coconut flour, baking powder, and salt until well-combined.
Add the beaten egg and mix until incorporated. Next, add the 2 tablespoons of melted butter and mix until the dough is uniform.
Roll the dough into 24 balls, .5-1 inch in size. Place one ball per liner and, using your thumb or finger, flatten to fill the bottom.
Bake for 20 minutes, then remove from the oven and set aside.
Increase the oven temperature to 350 degrees. Meanwhile, melt 10 tablespoons of butter in a pot on the stove. Add the erythritol and soft boil for 5 minutes, stirring often. Continue stirring and boiling until the color starts to turn golden.
Remove from heat and add the heavy cream, vanilla, sea salt, and stevia. Mix until combined, then separate into two even portions. Set one portion aside.
Add 1 teaspoon of sauce per muffin tin.
In a small bowl, combine the coconut, pecans, and chocolate chips.
Add 2 tablespoons of the mixture to each muffin tin, then add 1 more teaspoon of the sauce on top of each one.
Bake for 5 minutes, then cool in the refrigerator until ready to serve.
Other Keto Dessert Recipes From The Keto Option
Keto Macadamia Nut Cookies with White Chocolate Chips
Keto Chocolate Chip Cookie Bars
Keto OMG Bars
Equipment
Ingredients
Cookie Crust
- 1 cup almond flour
- 1 tablespoon coconut flour
- 1/2 teaspoon baking powder
- ¼ teaspoon salt
- 1 egg beaten
- 2 tablespoons butter melted
Sauce
- ½ cup heavy whipping cream
- 10 tablespoons butter
- 1/3 cup plus 1 tablespoon low carb sweetener
- 1 teaspoon vanilla
- 1/8 teaspoon Pink Himalayan sea salt
- 4 drops liquid stevia
Top Layer
- 1 cup unsweetened coconut
- 1 cup chopped pecans
- 1.5 cups Lily’s dark chocolate chips or other keto approved dark chocolate chips
Instructions
- Preheat the oven to 300 degrees. Line a muffin tin with liners.
- In a large bowl, mix together the almond flour, coconut flour, baking powder, and salt until well-combined.
- Add the beaten egg and mix until incorporated. Next, add the 2 tablespoons of melted butter and mix until the dough is uniform.
- Roll the dough into 24 balls, .5-1 inch in size. Place one ball per liner and, using your thumb or finger, flatten to fill the bottom.
- Bake for 20 minutes, then remove from the oven and set aside.
- Increase the oven temperature to 350 degrees. Meanwhile, melt 10 tablespoons of butter in a pot on the stove. Add the erythritol and soft boil for 5 minutes, stirring often. Continue stirring and boiling until the color starts to turn golden.
- Remove from heat and add the heavy cream, vanilla, sea salt, and stevia. Mix until combined, then separate into two even portions. Set one portion aside.
- Add 1 teaspoon of sauce per muffin tin.
- In a small bowl, combine the coconut, pecans, and chocolate chips. Add 2 tablespoons of the mixture to each muffin tin, then add 1 more teaspoon of the sauce on top of each one.
- Bake for 5 minutes, then cool in the refrigerator until ready to serve.
Nutrition
Trina Krug is a Holistic Nutritionist, Integrative Health Coach and host of the Carbless Conversations Podcast. With a Master’s Degree in Complementary and Alternative Medicine, her single mission in life is to facilitate self-healing in herself and those around her through awareness, lifestyle shifts and low-carb eating. As a current Doctor of Science student, she continues her studies in functional nutrition.
